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The study aimed to determine the effective energy value and ileal digestibility of amino acids in growing pigs for vegetable residues and fermented vegetable residues. Experiment 1: Eighteen 'Duroc×Landrace×Yorkshire' castrated male pigs with an average weight of (24.15±1.60) kg were randomly divided into three groups, with six replicates per group, and each replicate consisted of one pig. The groups were fed with a basal diet, vegetable residues diet, and fermented vegetable residues diet, respectively, and the effective energy value was determined using the total fecal collection method. Experiment 2: Eighteen 'Duroc×Landrace×Yorkshire' castrated male pigs with an average weight of (25.31±1.40) kg, equipped with a T-type ileal cannula, were randomly divided into three groups, with six replicates per group, and each replicate consisted of one pig. They were fed with a nitrogen-free diet, vegetable residues diet, and fermented vegetable residues diet, respectively, and the ileal digestibility of amino acids was determined using the direct method. The results showed that the digestible energy value and metabolizable energy value for growing pigs fed with vegetable residues were 9.46 and 9.03 MJ/kg, respectively, for those fed with fermented vegetable residues, the values were 9.67 and 9.25 MJ/kg, respectively. The apparent and standard ileal digestibility of amino acids for vegetable residues were 21.41%~54.50% and 30.43%~58.26%, respectively. For fermented vegetable residues, the values were 22.02%~ 63.28% and 26.43%~67.36%, respectively. Compared with vegetable residues, the standard ileal digestibility of crude protein, lysine, methionine, cysteine, valine, alanine, glycine, and tyrosine in fermented vegetable residues was significantly increased (P<0.05). The study indicates that the ileal digestibility of crude protein, lysine, and methionine in fermented vegetable residues is higher than that in vegetable residues. [ABSTRACT FROM AUTHOR]

In this study, Bacillus subtilis, Lactobacillus deli, yeast, papain and lipase were used as bacterial inoculants and enzyme additives to ferment whole egg powder by using a bacteriological-enzyme cofermentation technique, in order to increase the content of small peptides in fermented whole egg powder. The fermentation parameters were optimized by response surface methodology. The effective energy value (digestible energy, metabolizable energy) and amino acid digestibility of terminal ileum (apparent digestibility and standard digestibility) of fermented egg powder in piglets were measured. The results showed that the optimal conditions for fermentation of whole egg powder were 65% water content, 5∶1 bacterial enzyme ratio, 38 ℃ and 62 h. Under these conditions, the content of small peptide was 15.09%. In piglets, the digestible energy and metabolizable energy of fermented whole egg powder were 24.64 MJ/kg and 23.88 MJ/kg, respectively, and the apparent digestibility of total energy was 88.58%. The apparent and standard terminal ileum crude protein digestibility were 75.87% and 80.75%, respectively. In conclusion, response surface methodology was used to optimize the enzymatic co-fermentation of whole egg powder, which increased the content of small peptides in whole egg powder, which provides a theoretical reference for the application of fermented egg powder in piglet feeding. [ABSTRACT FROM AUTHOR]

The objective of this study was to determine the effective energy value of enzyme hydrolysis of cottonseed protein (EHCP) in growing pigs by means of the Total fecal collection method, and to study amino acid terminal ileum digestibility by simple T-cannulas operation. In experiment one, eighteen healthy castrated (Duroc×Landraces× Yorkshire) boars with body weight of (12±0.5) kg were selected. The pigs were randomly divided into control group (basal diet), 65%EHCP group, and 85%EHCP group with six replicates per group and one pig per replicate. In Experiment two, eighteen healthy castrated (Duroc×Landraces×Yorkshire) boars weighing (15±0.3) kg were selected to perform simple T-cannulas in the terminal ileum. In a randomized block design, the pigs were divided into control group (N-free diet), 65%EHCP diet group, and 85% EHCP diet group, with six replicates per group and one pig per replicate. The results showed as follows: ① under 65% EHCP feeding basis, the ME and ME of growing pigs were 14.89 MJ/kg and 13.52 MJ/kg, respectively. The digestive energy and metabolizing energy values of growing pigs with 85%EHCP feeding basis were 16.39 MJ/kg and 14.57 MJ/kg, respectively. ② The AID and SID of 65% EHCP amino acids were 69.84%-93.57% and 76.20%-94.28%, respectively. The AID and SID of 85%EHCP were 70.89%-95.99% and 81.64%-97.38%, respectively. In conclusion, the digestitive energy, metabolic energy, and terminal ileal digestionability of essential amino acids of 85%EHCP were higher than those of 65%EHCP, providing a theoretical reference for the application of EHCP in pig feeding. [ABSTRACT FROM AUTHOR]

[Objectives]This experiment was conducted to investigate the effects of wet extruded and fermented soybean meal on growth performance, immune function and amino acid digestibility in weaned piglets. [Methods]A total of 288 piglets weaned at 21 days of age with similar body weight and half male and half female were randomly divided into 4 groups with 6 replicates per group and 12 piglets per replicate. The conventional group(Con)was fed with conventional soybean meal, and 3 experimental groups(WeSM1, WeSM2, FSM)were fed with wet extruded soybean meal(2 groups)and fermented soybean meal respectively. On 14 and 49 days of the trial period, one healthy weaned piglet was randomly selected from each replicate for blood collection. On 47 to 49 days of the experiment, feces were collected for 3 consecutive days to determine nutrient and amino acid digestibility. [Results]The average daily gain and feed intake of weaned piglets in wet extruded soybean meal group 1(WeSM1)and wet extruded soybean meal group 2(WeSM2)were higher than those in conventional soybean meal group(P>0.05). Among them, wet extruded soybean meal group 1 had the best effect. The ratio of feed to gain in fermented soybean meal group was significantly higher than that in conventional soybean meal group(P<0.05). Compared with conventional soybean meal and fermented soybean meal, feeding wet extruded soybean meal could significantly increase the apparent digestibility of gross energy and ash of weaned piglets(P<0.05). Compared with conventional soybean meal group, the apparent digestibility of lysine, arginine, serine and aspartic acid in the other three groups were significantly increased(P<0.05). Among them, wet extruded soybean meal group 1 had the best effect. Compared with conventional soybean meal group, the contents of free arginine, lysine and tyrosine in serum of wet extruded soybean meal group 2 and fermented soybean meal group significantly increased(P<0.05). On the 14th day of the experiment, compared with conventional soybean meal group, serum globulin content in fermented soybean meal group significantly increased, and the ratio of albumin to globulin significantly decreased(P<0.05), fermented soybean meal group and wet extruded soybean meal group 2, the serum IgM content of weaned piglets significantly increased(P<0.05), in wet extruded soybean meal group 1 and 2 and fermented soybean meal group the serum MDA content of piglets significantly increased(P<0.05); compared with wet extruded soybean meal group 1 and wet extruded soybean meal group 2, in fermented soybean meal group, the activity of GSH-Px in serum on 49 days significantly increased(P<0.05). [Conclusions]Wet extruded and fermented soybean meal could improve growth performance, nutrient digestibility, relevant serum antioxidant and immune indexes and free amino acid content of weaned piglets. Fermented soybean meal was superior to wet extruded soybean meal in improving serum antioxidant and immune function, but inferior to wet extruded soybean meal in improving the growth performance and nutrient apparent digestibility of piglets. [ABSTRACT FROM AUTHOR]

Ileo amino acid digestion rate is an important index to evaluate amino acid digestion rate, using ileal amino acid digestibility to improve poultry feedstuff database is of great significance. The article summarizes evaluation system of amino acid utilization rate of poultry feedstock, including enzymolysis in vitro and in vivo methods such as growth test, fecal collection method, ileal amino acid digestibility, compared the research of multiple linear regression equation and artificial neural network in establishing dynamic prediction model of amino acid utilization rate of poultry. The multiple linear regression method is one of the tools for establishing dynamic prediction models, which can efficiently and quickly estimate amino acid utilization rate of feedstuff and provide reference for scientific formulation of poultry feedstuff. [ABSTRACT FROM AUTHOR]